Cowboy Queso Dip ~ warm spicy dip loaded with two kinds of cheese, chorizo sausage, black beans, corn, tomatoes and fresh cilantro with a squeeze of lime for that extra burst of flavor. Easy to make; the ultimate appetizer. Serve with tortilla chips.
There are two words that really say indulgence when it comes to recipes: southern and cowboy. Southern ~ as in Southern Style Biscuits or Southern Fried Chicken. Cowboy ~ as in Cowboy Caviar, Cowboy Spaghetti or this recipe for Laura Bush’s Cowboy Cookies published by ~ who else? ~ Southern Living.
This recipe is the ultimate dip recipe for fans of anything cheesy . . . and spicy. It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.
If you liked the Chorizo Queso Dip I published a while back, you’re going to love this Cowboy Queso, ramped up with pepper jack cheese, black beans, sweet corn, fresh cilantro, avocado and a burst of citrus from fresh lime juice.
Cowboy Queso Ingredients:
- Chorizo sausage
- Rotel tomatoes with green chilies
- Pepper jack cheese grated
- Velveeta cheese
- Milk (2% used)
- Canned black beans rinsed and drained
- Corn (fresh, can or frozen)
- Fresh cilantro minced
- Lime juice
How to make Cowboy Queso:
Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet because there’s enough fat already in the chorizo.
When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.
Lower the heat to medium low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I’m adding it, but you can also cube with a knife.
Rinse and drain the black beans then gently fold in the beans and corn. Add the cilantro and squeeze in the lime juice combining everything.
Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro for garnish as well as the sliced avocado.
Can I make this in the slow cooker/crockpot?
Yes ~ it’s the ideal way to serve this dip at a party! Start by sautéing the chorizo then drain and add it plus the remaining ingredients except the cilantro to a slow cooker. Cook on low 1-2 hours stirring occasionally, then add the cilantro, turn the slow cooker to warm and enjoy with your favorite tortilla chips.
If you tried this Cowboy Queso recipe or any other on the blog then I’d love to hear from you with a comment or star rating in the recipe box!
- 1 pound chorizo sausage
- 10 ounce can Rotel tomatoes with green chilies
- 1 cup pepper jack cheese grated
- 16 ounces Velveeta cheese
- 1/2 cup milk 2% used
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, can or frozen
- 1/4 cup cilantro minced
- 2 tablespoons lime juice fresh squeezed
- 1 Avocado sliced for garnish
- optional: ground cayenne pepper
- Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet. There’s enough fat already in the chorizo.
- When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.
- Lower the heat to medium-low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I drop it in, but you can also cube it with a knife.
- After the cheeses are blended, gently fold in the black beans and corn then add the cilantro and squeeze in the lime juice giving it all a good stir. Taste and if the dip isn't spicy enough for your taste, add a pinch of ground cayenne pepper.
- Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips
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